Drumsticks Pulp Pongal/Rice.

The Botanical name of this tree is ‘Moringa oleifera’! Both Leaves and pods are edible here. Well…talking about its pod, we call it ‘murungai’ in Tamil. Which literally means ‘twisted’. Yeah…the pod is so slender and looks like twisted one. The common name of ‘Murungaikai’ is ‘Horse Raddish Tree’ ‘Drum Sticks Tree’.

Well…here I cooked this under my Dad’s direction. We cooked the drumsticks and separated pulp alone and used it in cooking. My brother really appreciated this one….as he always complains when we cook the whole drumsticks ‘ why the hell you guys put these sticks in sambar?!’ I am glad that he enjoyed this one!

Ingredients:

Rice 1 cup
Thoor dal 2 fistful
Drumsticks 4
Green chilies 4 finely chopped
Garlic 4 beads finely chopped
Onion 1 small finely chopped
Tomato 1 chopped
Salt
Turmeric powder 1 pinch
Curry leaves few
Cumin seeds few
Oil few spoons
Cilantro chopped few.

Method:

Chop drumsticks and cook with limited water. And then separate the pulp alone. Use back of your spoon and scoop the pulp! Set aside.

In a crock pot, heat oil. Add cumin, curry leaves and chilies. Let them crackle up.

Then add garlic, onion and tomatoes…fry real good.

Further add salt, turmeric, rice and dal to it. Add enough water. Cover and cook till tender.

When the rice and dal is done, stir-in drumstick’s pulp + 1/4 cup of water. Cover and cook till they blend to the rice and pongal consistency is achieved.

Garnish with cilantro leaves. Enjoy with potato chips.